Sagra della Pappardella alla Lepre

Sagra della Pappardella alla Lepre


Sagra della Pappardella alla Lepre




2 per week in November


Policiano Polisportiva Union, tel 0575 97699, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. , web site:

Description of the Festival

The festival is an excellent opportunity to taste and learn about the typical dishes of the Arezzo tradition, in a setting dedicated to sport. The typical pappardella pasta cut with broad stripes seasoned with sauces based on wild boar, rabbit or hare is the main dish of the festival.

PAPPARDELLE ALLA LEPRE: Preparation of the pappardelle: Place the flour in a fountain on a wooden board, form a crater, break the shell to the eggs and place them in the center. Gradually, incorporate the flour. Work the mixture until it is elastic and well blended. Make a ball and cover it with a slightly damp cloth. Leave it to rest for about half an hour, so that, later, it will be easier to work it. Roll out the dough with the help of a rolling pin until it has reached a thin and even thickness. Roll the dough without tightening, slice it in strips of about three centimeters wide, using a knife. Coarsely chop all the smells and put the fennel seeds in a gauze to be able to remove them easily from the marinade you will prepare. Rub the pieces of hare with salt and marinate in the wine with the smells, juniper berries, fennel seeds and bay leaves. The marinade

must last at least a full day and the pan should be kept covered in a cool place. Brown the meat with giblets in olive oil, then add the smells. Fry and add the marinade liquid until half the pieces of meat are covered. Add the tomatoes and simmer for at least two hours, making sure to keep the pan covered. Bone the pieces of hare and cut them into very small pieces, put them back in the sauce. Season the pappardelle that you will have in the meantime cooked al dente.


Attention: the dates indicated may vary. We therefore invite readers to inquire by contacting the organizers of the various events to find out in which days the edition of the current year will be held

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